Cheesecake without cooking with persimmon sauce Mini panettone zuccotti with coffee custard

Easy recipe and autumn color for the no-bake cheesecake with persimmon sauce. A dessert that conquers with its fresh and delicate flavor. Prepare it as a dessert for one dinner with friends or for the lunch from the Sunday in family.

Ingrediants

    FOR THE BASE

  • 250 g of dry biscuits with chocolate chips
  • 125 g of melted butter
  • FOR THE STUFFING

  • 200 g of robiola
  • 200 g of whole yogurt
  • 200 g of fresh cream + 3 tbsp
  • 4 tablespoons of powdered sugar
  • 1/2 vanilla bean
  • 10 g of food gelatin in sheets
  • FOR THE PERSIMMON SAUCE

  • 4 ripe persimmons
  • 10 g of gelatin in sheets
  • 2 tablespoons of granulated sugar

See how to prepare the No-bake cheesecake with persimmon sauce, a dessert that conquers for its fresh and delicate flavor.

Watch the video of the No Cook Cheesecake with Persimmon Sauce

WATCH THE VIDEO OF THE NO COOKING CHESECAKE WITH PERSIMMON SAUCE

How to make: No-bake cheesecake with persimmon sauce

A base of cookie with drops of chocolate, a filling to the yogurt and a delicious topping sauce: it’s there no-bake cheesecake with persimmon sauce. A sweet with a delicate flavor that also conquers with its warm orange color given by the ripe, soft and succulent fruit.

The recipe for making this cheesecake is easy And rapid. However, the cake needs a long rest in the refrigerator for it to settle perfectly. Furthermore, to enjoy it at its best, it is advisable to consume it after having kept it at room temperature for about twenty minutes. Then prepare it in advance and serve it as dessert to dinner with friends or on Sunday a family lunch, success is assured.

Persimmon is an autumn fruit rich in valuable nutrients, providing C vitamin, beta-carotene And mineral salts. It is very energetic due to the high quantity of sugars and fibers. Excellent therefore consumed for breakfast, even in the greedy Persimmon Smoothie version, to better face the day.

With the apple persimmons or vanilla persimmons, with their sweet and firm pulp, try to prepare the Salad with pomegranate and apple persimmons or the Salmon marinated in rum with persimmon and spicy jam. Or a dessert that requires cooking such as persimmon pomegranate and pistachio crumble.

OTHER DELICIOUS RECIPES: Persimmon cream with ginger and clementines, Toblerone cheesecake, Pear compote with biscuits and persimmon sauce

Easy execution Preparation time 30 min Resting place IN THE REFRIGERATOR Resting time 4h Servings 8

How to make: No-bake cheesecake with persimmon sauce

Preparation No-bake Cheesecake with Persimmon Sauce - Step 1

Preparation No-bake Cheesecake with Persimmon Sauce - Step 1

Start the preparation of the cheesecake without cooking with persimmon sauce from the base: pulverize the biscuits in the mixer and mix them with the melted butter at room temperature. For this you can continue to use the mixer or a spoon. Spread the mixture inside a mold with an opening circle, 22 cm in diameter, so as to completely cover the base. Place in the refrigerator for 30 minutes.

Preparation No-bake Cheesecake with Persimmon Sauce - Step 2

Preparation No-bake Cheesecake with Persimmon Sauce - Step 2

Meanwhile, prepare the filling: soak the gelatin in cold water for 10 minutes. With an electric whisk, or by hand, mix the yogurt with the robiola, sugar and vanilla seeds extracted from the berry in a bowl. Whip the cream, cold from the refrigerator, and incorporate it with a spatula into the cheese mixture. Mix gently, mixing from bottom to top.

Preparation No-bake Cheesecake with Persimmon Sauce - Step 3

Preparation No-bake Cheesecake with Persimmon Sauce - Step 3

In a saucepan, heat the remaining 3 tablespoons of cream, add the well-squeezed gelatin and stir until completely dissolved. Add it to the yogurt mixture and mix.

No Cook Cheesecake Preparation with Persimmon Sauce - Step 4

No Cook Cheesecake Preparation with Persimmon Sauce - Step 4

Pour everything into the mold on the biscuit base. Level the surface well and place in the refrigerator to solidify for at least 1 hour. In the meantime, dedicate yourself to the persimmon sauce: soak the gelatin in cold water. Peel the persimmons and collect the pulp in a container with high sides together with the sugar. Blend until you get a smooth sauce.

Preparation No-bake Cheesecake with Persimmon Sauce - Step 5

Preparation No-bake Cheesecake with Persimmon Sauce - Step 5

Squeeze the gelatin and dissolve it in a saucepan with 2 tablespoons of water. Add it to the pureed persimmons and mix well. Pour the prepared sauce over the cooled cheesecake.

No Bake Cheesecake Preparation with Persimmon Sauce - Step 6

Let the cake rest in the refrigerator again for at least 3 hours before turning it out very gently onto a serving dish. For a pleasant aesthetic effect, you can serve the cheesecake without cooking with persimmon sauce after having decorated it with a few sprigs of marjoram or other aromatic herbs of your choice, as long as it is fresh.

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